To begin making the Dhaba Style Dal Palak, add the chopped spinach along with 2 tablespoon of water and pressure cook for one whistle and turn off the heat. Release the pressure immediately to keep the fresh green colour of spinach. Keep the spinach aside.

Heat oil in the pressure cooker; add the cumin seeds and allow it to crackle. Add the onion, ginger and garlic and saute until the onions turn soft.

Once the onions have softened, add the tomatoes, turmeric powder, green chillies, garam masala powder and saute until the tomatoes becomes just a little soft.

At this stage add the washed toor dal, salt to taste, 2-1/2 cups of water and cover the pressure cooker. Pressure cook for about 4 to 5 whistles and turn off the heat.

Allow the pressure to release naturally. 

Once done, open the cooker and add the cooked spinach/ palak to the dal. Give it a brisk boil and turn off the heat. Check the salt and adjust to taste accordingly. 

Transfer the Dhaba Style Dal Palak to a serving bowl.

For the tadka, heat ghee in a tadka pan, add cumin seeds, red chillies and garlic. Saute until they crackle and the garlic turns golden. Add this tadka to the Dhaba Style Dal Palak and give it a stir.

Finally squeeze in the lemon juice and serve hot.

Serve Dhaba Style Dal Palak with Steamed Rice or phulkas and Sindhi Karela Bhaji for lunch or dinner.